Ingredients:

1 large onion, chopped
4 cloves garlic, diced
1½ kg green capsicum
1 large eggplant
1 large celery stick, finely chopped
3 T capers
¼ c stoned black olives
1 t fresh basil, chopped
1½ t cold pressed olive oil ¾ t turmeric
1 t tomato paste 1-2 t salt

Method:

1. Cut capsicum into 1 cm wide strips.
2. Peel and dice eggplant.
3. In  a large deep non-stick pan with a good lid, heat the oil.
4. Fry the vegetables. 
5. Add all the seasonings and herbs, except the olives and capers.
6. Cover and cook slowly till the vegetables are done.
7. Add the olives and capers towards the end of the cooking time.
8. Serve hot or cold with pasta, bread or rice.

Serves 4-6